Roasted Vegetables with Orange Vanilla Vinaigrette

Roasted vegetables are a great side when you have a few vegetables sitting around and no specific use for them. They develop a wonderful flavor on their own, but become amazing with this Orange Vanilla Vinaigrette. I had never actually thought of putting a sauce on roasted vegetables before. Orange Vanilla Vinaigrette combines orange, lemon, vanilla, olive oil, honey, and apple cider vinegar. Next time I may add half a vanilla bean, instead of the vanilla extract.

I roasted potatoes, carrots, mushrooms, and onions, because that is what I had on hand. Eggplant, zucchini, red potatoes, sweet potatoes, parsnips, and red onions would also work well. Roast the root vegetables together before adding the other vegetables. If you want them more crisp, increase the oven temperature to 425 degrees F.

In a medium bowl, combine potatoes and carrots. Lightly drizzle with olive oil, tossing to coat. Season with salt and pepper. Pour into prepared skillet, arranging in a single layer. Place in preheated oven and cook for 30 minutes.

In the same medium bowl, combine onion and mushrooms. Lightly drizzle with olive oil, tossing to coat. Season with salt and pepper. After 30 minutes of roasting, add coated onions and mushrooms to the skillet, gently stirring to combine and arrange in a single layer.

Place skillet back in oven and cook until root vegetables are tender, onions are crisp, and mushrooms darken, 20-30 minutes.